As promised, here is a recipe for all of you industrious types that went about making homemade ricotta after reading last week's post. I made a double batch of the batter that yielded 2 loaves, and tossed one in the freezer for consuming later. It'll be a great thing to pull out for last minute company.
Continue reading "Lemon Ricotta Cake with Pistachios" »
Hey gang, I'm sorry it's been a while since I've posted, but its taken me a few weeks to get my schedule organized after starting my new job to where I've been able to put some time aside for Oui, Chef. It turns out that I started at America's Test Kitchen at the very busiest time of year, with everyone scrambling to get ahead on their magazine or cookbook work before much of the month of May is lost to filming the ATK television series. As such, I've had the opportunity to be involved with some work that I otherwise might have had to wait months to try, and while in many ways its been cool, its also been a little overwhelming.
Continue reading "Peanut Butter Brownies" »
Just a quick post today as I have such a busy weekend what with the Easter holiday AND a family birthday to shop-plan-cook for, but it's been a while since I posted and I'm anxious to check in with you all.
First, I had a GREAT week working my new gig at America's Test Kitchen. Everyone I've met, and especially my teammates at Cook's Illustrated have been awesome. They've been incredibly helpful, welcoming and PATIENT as I work to quickly learn the ropes and become a fully contributing member of the team. After a few days of HR and IT "new hire" stuff I was in the kitchen getting started on two new recipes I'm developing. I've got a ton to learn, but I'm already having a blast in the mix with some seriously talented cooks. So fun!
Continue reading "Honey Walnut Bars" »
, Cookies - Bars
, Dried Cranberries
These are a slight twist on some cookies I made a couple of years back that I pitched as a perfect breakfast treat.
I know, cookies for breakfast....what could be better, huh? Especially if you've got kids. I mean can you imagine the love that will be flowing your way when you tell them you've made them cookies for breakfast?
Continue reading "Quinoa Cookies" »
Every time I make twice baked potatoes I curse myself for not making them more often. They are hardly more work than a traditional baked potato, and while the ingredients aren't really different (I usually put butter, sour cream and chives on my baked spuds) something magical seems to happen when you fully mix the topping into the flesh of the potato and send it back into the oven for a quick stay at finishing school.
Continue reading "Twice Baked Potatoes" »
The kitchen gods were good to me this week. Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine.
Continue reading "Raspberry Ricotta Cake" »
How many of you have ever made your own pasta?
I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can't be bothered with making it from scratch. But can I tell you something? Once you experience the ritual of making your own and then taste how clearly superior it is to ANY store bought brand, you'll be a pasta maker for life.
Continue reading "Seafood Ravioli with Brown Butter Caper Sauce" »
I made a bunch of these little darlings early in the holiday season and kept them in my fridge as a little sweet insurance in the event of impromptu visitors. That's one of the things I love about the holiday season, people just popping by for a cup (or four) of cheer, perhaps dropping by some treats, but usually just pausing for a bit to say hi and "where the hell did that year go?".
Continue reading "Rum Balls" »
, Custards / Puddings
, Sauces / Condiments
Now that most people's New Year's resolutions about eating healthier and shelling out for a gym membership have been summarily dismissed, how about we get back to some fun, sugar and fat fueled cooking. I made this little number as a dessert over the holidays - just about mid-binge - and it was a solid hit with everyone at the table. The meal we had just enjoyed was similarly rich (in good holiday form) so I was a little concerned that talk of dessert would be met with moans and pleading from the table that no one could stand to eat another bite.
Continue reading "Bananas Foster Bread Pudding" »
I don't have a lot of time today, but did want to wish everyone out there a joyous holiday season! As another year wraps to a close, we at Oui, Chef are grateful for the friends we've made here, and look forward to cooking more great food with you in the new year.
This buche de noel is one that Jackson and I whipped up a few years back, and was enjoyed after our Christmas Eve dinner. It is a combination of a few different recipes we found, inspiring a whole new holiday treat. It has a chocolate genoise cake layer, a filling of white chocolate mousse, and a coffee buttercream frosting....a few meringue mushrooms for decoration and you have a festive dessert worthy of any holiday table.
Continue reading "Buche de Noel - Repost" »